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Effects of succinylation on beta-lactoglobulin foaming properties

Author:
Phillips, L.G., Kinsella, J.E.
Source:
Journal of food science 1990 v.55 no.6 pp. 1735-1739
ISSN:
0022-1147
Subject:
succinic acid, foaming, electrostatic interactions, pH, turbidity, surface tension, electrophoresis, beta-lactoglobulin
Abstract:
The extent of succinylation of beta-lactoglobulin (beta-Lg) increased logarithmically with increasing concentration of succinic anhydride. The surface pressure of 27.5% succinylated beta-Lg was higher than native beta-Lg but higher levels of succinylated (50% and 100%) reduced the surface pressure. Overrun and foam stability were reduce following succinylation. The electrostatic interaction caused by the addition of 100% succinylated beta-lactoglobulin (0.5g/100 mL) to a solution (2.5%) of native beta-lactoglobulin at pH 4.0 improved overrun (47%) and foam stability (61%).
Agid:
1386414